A few years ago I decided to write a cookery book.
A gathering of recipes: some that I´d brought from Northern Europe and adapted to this region; others picked up whilst working in a few key Algarve kitchens and needless to say, still more gained by exhaustive investigation in the form of eating and drinking.
Though not gathered in any chronological order they’re an accurate record of the dishes I’ve been cooking here, in and around Tavira, a small town in the East Algarve.
The recipes reflect a respect for ingredients and my preference for simple preparation, resulting in unfussy food with the emphasis on taste.
Fish and seafood play a prominent role and with good reason as the range and freshness available here is fantastic. But, from simple vegetable based salads and tapas through to hearty meat dishes and finally mouth-watering desserts, there’s something for everyone.
For the photography, I was really happy to have been able to work with Lisbon photographer Ana Paula Carvalho. Her beautiful shots capture a straightforward approach to food. To be honest, we didn’t have much choice; working on an extremely tight schedule, without the services of a stylist meant we cooked, dished up and shot, using natural light and no strange food/photography tricks. So what you see is an honest reflection of the recipe.
Although I may have underestimated the amount of work involved or alternatively my own self-discipline, the book was well worth the time, effort and anxiety invested in it. I'm very happy and I hope you’ll share my enthusiasm for the result.
Joe Devine.
A gathering of recipes: some that I´d brought from Northern Europe and adapted to this region; others picked up whilst working in a few key Algarve kitchens and needless to say, still more gained by exhaustive investigation in the form of eating and drinking.
Though not gathered in any chronological order they’re an accurate record of the dishes I’ve been cooking here, in and around Tavira, a small town in the East Algarve.
The recipes reflect a respect for ingredients and my preference for simple preparation, resulting in unfussy food with the emphasis on taste.
Fish and seafood play a prominent role and with good reason as the range and freshness available here is fantastic. But, from simple vegetable based salads and tapas through to hearty meat dishes and finally mouth-watering desserts, there’s something for everyone.
For the photography, I was really happy to have been able to work with Lisbon photographer Ana Paula Carvalho. Her beautiful shots capture a straightforward approach to food. To be honest, we didn’t have much choice; working on an extremely tight schedule, without the services of a stylist meant we cooked, dished up and shot, using natural light and no strange food/photography tricks. So what you see is an honest reflection of the recipe.
Although I may have underestimated the amount of work involved or alternatively my own self-discipline, the book was well worth the time, effort and anxiety invested in it. I'm very happy and I hope you’ll share my enthusiasm for the result.
Joe Devine.
